The puasa month of Ramadhan is a time for all kinds of Malaysian delicacies and the best time to see local fare in all its variations. Coconut is used abundantly in quite a few preparations and I was quite pleased to observe this because of the many similarities to Mangalorean food. One of my favourite desserts is tender coconut pudding. It is so light, delicious and of course easy to make and there are so many recipes that a dedicated cook will have the time of her life trying them all out. And still have room for more.
2 cups tender coconut water; 1 cup chopped tender coconut; sugar to taste; 3 tsp gelatine; 1/2 cup coconut milk(optional).
Add sugar to taste to the coconut water and stir. Sprinkle the gelatine over 1/4 cup hot water, and add to the coconut water when dissolved. Stir in the chopped coconut. Transfer to glass bowl and set overnight in refrigerator. If using coconut milk add to the coconut water before adding the chopped coconut. I have made it in different ways and love all of them.
Some variations: Place lychees at the base of the bowl and then pour the tender coconut water over.
Use cubed mangoes in the same way.
Instead of tender coconut water use coconut milk.
Use longans, rambutans, any other fruit or a combination of fruits for your base.
Experiment and find out the star of your creation.